Today..hm mm a inspirational day. Felt great to be in the kitchen after missing a few days..My Organic Poussin came in and i was eager to play. I brine the Poussin in juniper,vanilla sugar, and smoked maldon sea salt..I THEN took a Very yummy chocolate and sun dried cranberry dressing my sous chef had made the day before and stuffed the bird...with the bird stuffed and trussed i massaged rosemary butter under the skin and let it set.Next i took sous vied chestnuts pureed them into a spaetzel batter with a little pumpkin spice. i roasted the bird and pan basted it with tons of rosemary butter...and gave it about a 7 minutes to rest.i saute the the fall chestnut spaetzel with a bit of braised cippolinni and young arrow head spinach...We paired the bird with a red Cali. Zinfandel.....you gotta love them rainy days.
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